A true Italian in the Flatiron The literal translation of Tarallucci e vino is savory biscuits and wine, but as Italians love to associate proverbial meanings with food – it refers to resolving a dispute by pretending there was no dispute to begin with- or the more familiar American expression- we agree to disagree so…
By Rory Winston “All due respect professor, but if you’re telling me it’s impossible to explain a layman the area of physics you’re specialized in then you obviously have a very poor understanding of your field.” The older professor gaped, tuned a bit crimson and walked off, while my friend who made the comment, shrugged…
Story and photography by Manos Angelakis In Italy, the volcanic Aeolian Islands are planted, almost exclusively, with Malvasia grapes; a grape that has its roots in the ancient Eastern Mediterranean. Mycenaean traders cultivated grapes in the Aeolian Islands as early as 2,000 BC. The Venetians, who controlled parts of the Peloponnese and Crete during the…
By Rory Winston They’re different,” said a film-reviewer colleague, “in Japanese movies about food, the main star is the food. Check Tampopo or Doing Time or Chef of the South Polar or even Flavor of Happiness, the recipe is the same: the cooking process tells all.” My friend was right. The love interest, the nemesis……
By Christopher A. Pape What’s in a name; a rose by any other name smells just as sweet. And so it is with The Montague, on the Garden a four-star hotel, which seems to inhabit two worlds. With its ideal location – directly in front of it is the British Museum and the hustle and…
By Christopher A. Pape Though Dylan Prime has survived through downtown NY’s biggest catastrophes since its opening in 2000, this renowned Tribeca foodie institution has recently reopened after transforming the interior and revamping the menu, much to the joy of its loyal following. Housed in a historic landmark building constructed in the 1800s, Dylan Prime…
By Rory Winston Although many a Yankee fan may recall Jack Norworth’s 1908 classic, Take Me Out to the Ballgame, there are few diners that would turn to their mates while attending the renowned New York Yankee Steak House and belt out “Buy me some peanuts and cracker jacks” moments before being served. The prestigious…
By Rory Winston It’s easier to be faithful to a restaurant than to a woman”, said Federico Fellini, the director after whose most sumptuous character in Amacord they named Gradisca (gradiscanyc.com). And, it’s hard to imagine any patron risking infidelity if it could result in losing the sexy little Italian minx whose exposed brick walls,…
By Spencer Bistricer I’ll be the first to admit that St. Marks Square architecturally has the advantage over Union Square, but the recently opened All’onda offers Venetian cuisine as good as anything you’ll eat overlooking the lagoon. Good Venetian cuisine reflects the rich history of Venice itself, and at All’onda, most dishes come with a…
By Rory Winston Yes, I’ll say it, “to the vanquished belong the spoils.” If success were gauged in terms of lasting cultural plunder rather than immediate gain, that’s how the proverb would read. Poetic justice prevails in that empires often learn very little from their victims, while the colonies both absorb the traditions of their…
